2½ cups Silk® Unsweetened Original Almondmilk
1 egg white
⅓ cup sugar
1 teaspoon cornstarch
1 teaspoon vanilla
Cinnamon, to taste
Nutmeg, to taste
Cool WhipⓇ Light topping
1 Heat a small saucepan over medium-low heat. Add the almondmilk and vanilla and heat until it almost simmers; do not bring to a boil.
2 In a large mixing bowl, whisk together the eggs, egg white, sugar and cornstarch until frothy.
3 Temper the eggs into the heated almondmilk. To do this, add about ¼ cup of the almondmilk to the egg mixture, whisking quickly. Add another ¼ cup and whisk again. Tempering allows both liquids to come to the same temperature before combining them, so the eggs do not curdle.
4 Add the cooled down egg mixture to the almondmilk, and whisk them to combine. Stir frequently until it begins to thicken, about 6-8 minutes
5 Sprinkle with cinnamon and nutmeg to taste.
6 Serve warm or chilled, and top with optional Cool Whip as desired.
Per Serving: (½ cup)
Calories from fat: 23
Saturated Fat: 0g